The decay of ascorbic acid in a model wine system at low oxygen concentration-Reference-Cited by-同舟云学术

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The decay of ascorbic acid in a model wine system at low oxygen concentration

Published:2013-12 Issue:3 Volume:141 Page:3139-3146
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wallington Nadja,Clark Andrew C.,Prenzler Paul D.,Barril Celia,Scollary Geoffrey R.

Funder

Charles Sturt University Competitive Grant 2009

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Food additive-additive interactions involving sulphur dioxide and ascorbic and nitrous acids: A review;Adams;Food Chemistry,1997

2. Studies on the decomposition of l-ascorbic acid in the coexistence of d-araboascorbic acid. II. On the anaerobic decomposition of l-ascorbic acid in the coexistence of d-araboascorbic acid;Anmo;Yakugaku Zasshi,1971

3. Formation of pigment precursor (+)-1″-methylene-6″-hydroxy-2H-furan-5″-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system;Barril;Journal of Agricultural and Food Chemistry,2009

4. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine;Barril;Analytica Chimica Acta,2012

5. Food processing with added ascorbic acid;Bauernfeind,1970

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